We are seeking a Banquet Chef to support and assist the Executive Chef and Executive Sous Chef in achieving financial objectives for the Culinary Department. You will be responsible for all facets of banquet food production including staffing, menu planning, and requisitioning.

As a Banquet Chef, you will:

• Maintain quality of food product and ensure consistency in banquet food delivery and standards.
• Work with the Executive Chef on the analysis of financial results and budgeting.
• Prepare requisitions for supplies and food items for production.
• Ensure production flow and make adjustments to adhere to control procedures for cost and quality.
• Oversee proper receiving, storage, and rotation of food products in compliance with health department regulations.
• Collaborate with the Catering Director to write, maintain, and update all banquet menu specifications and production forecasts.
• Monitor that all equipment in the kitchen is clean and in proper working condition.
• Assure effective orientation and training for each new associate.
• Develop ongoing training programs.
• Plan manpower and productivity according to business volume forecasts.
• Implement and maintain excellent service to achieve guest satisfaction.
• Communicate any changes or new policies and procedures to the department.
• Incorporate safe work practices in job performance.

Physical Demands: Frequently stands, walks, uses hands, talks or hears, and tastes or smells. Regularly lifts up to 50 pounds and occasionally lifts more than 100 pounds.

Environment/Noise: Regularly in extreme heat and occasionally in extreme cold or wet conditions. Noise level is moderate.

Certificates/Licenses: Food Safety and Food Sanitation Training.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

• Full-time salary range of 55K-65K annually.
• Opportunity for ongoing training programs.
• Excellent service to achieve guest satisfaction.

• Culinary Certificate from college or technical school.
• 1 to 3 years related experience in culinary management.
• Experience in managing events and personnel.
• Knowledge of food safety and sanitation regulations.
• Ability to read and speak English.
• Familiarity with Microsoft Word and Excel.